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Loaded Twice Baked Potato Casserole with Bacon and Cheddar

Loaded twice baked potato casserole bakes russet potatoes with butter, sour cream, and milk into a creamy base, then tops it with cheddar, crisp bacon, and green onions. A second bake melts the cheese until the edges are bubbling.
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Cooling and resting 23 minutes
Total Time 2 hours 13 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 3 lb russet potatoes about 6 medium, scrubbed and dried
  • 1 nonstick cooking spray as needed
  • 0.5 cup unsalted butter melted
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the topping
  • 8 oz bacon
  • 2 cups sharp cheddar cheese shredded
  • 4 green onions thinly sliced

Equipment

  • 1 9x13 inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the casserole
  1. Heat the oven to 400°F.
  2. Prick the potatoes several times with a fork and bake directly on the oven rack for 55 to 70 minutes, until a skewer slides easily into the centers.
  3. Let the potatoes cool for 10 to 15 minutes, until easy to handle.
  4. Reduce the oven temperature to 375°F.
  5. Coat a 9x13-inch baking dish with nonstick cooking spray.
  6. Halve the potatoes lengthwise, scoop the flesh into a large bowl, and discard the skins.
  7. Mash the potato flesh with the melted butter, sour cream, milk, kosher salt, and black pepper until mostly smooth.
  8. Spread the potato mixture evenly in the prepared dish.
Make the topping and bake
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble it.
  3. Sprinkle the cheddar evenly over the potatoes.
  4. Bake uncovered at 375°F for 20 to 25 minutes, until the cheese is melted and the edges are bubbling.
  5. Let the casserole rest for 10 minutes.
  6. Scatter the bacon and green onions over the top and serve.

Notes

For crisp bacon, scatter it over the casserole just before serving. Store covered in the refrigerator for up to 4 days; freeze the casserole without the bacon and green onions for up to 2 months, then add the toppings after reheating. For a lighter variation, reduced-fat sour cream and milk can be used.